Buckwheat with Roasted Garlic and Mushrooms Recipe

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Buckwheat was a staple of Breton cooking and is most widely known for their buckwheat crepes. It all but disappeared from the table during the last thirty years as Brittany became more influenced by global culinary fashions. Recently buckwheat has once again become popular since people in Brittany have begun reviving their roots and celebrating their regional cuisine. This recipe has taken traditional buckwheat and combined it with popular ingredients of today.

Monique Jamet Hooker is the author of Cooking with the Seasons: A Year in My Kitchen . Born and raised in Brittany, France, she developed an interest in cooking at a young age. She trained extensively in France and started her own cooking school Monique's French Cuisine.